July 4, 2016

Red, White, Blue, and Jam

So my mom has always made jam. It is really idyllic, she has an orchard on the front of the house that produces all of her fruit--and some vegetables! So common flavors for jams are peach, apricot, nectarine, and plum. My mom got together with me and I learned the art of jam making. Turns out it is a fair bit of work, but totally TOTALLY worth it!

So this year I came up with a new flavor just in time for today! Strawberry Plum! Jam out this fourth of July (or anytime) with this flavor!



Ingredients:

4 pounds of plums
2 pounds of strawberries
1/2 cup of water
1 package of Sure Jell fruit pectin
1/2 teaspoon of butter
8 cups of sugar
10 mason jars and two part lids

Directions:

Finely chop the plums and strawberries.

Place chopped fruit in a large stock pot and add 1/2 cup of water. Stir and bring to a boil. Cover and then simmer on medium low heat for 5 minutes.

Stir in package of Sure Jell and butter. Bring mixture to a full rolling boil and stir constantly.

Then add sugar (measure exact amount in a bowl separately) and boil exactly for one minute, stirring constantly. Then remove from heat and skim off any foam with metal spoon.

Ladle the mixture immediately into prepared jars (see how to prepare below). Fill each jar within 1/4 inch of top. Cover with lids. Let sit at room temperature for 24 hour.

You can then store unopened jams in cool, dark places for up to one year!

How to prepare jars:
Simmer jars in big stock pot for 10 minutes.
Simmer lids in sauce pan for 10 minutes.



Oh and bonus, here is my favorite jam recipe, apricot!


Ingredients:

3-1/2 pounds of apricots
1/2 cup of water
1/4 cup of lemon juice
1 package of Sure Jell fruit pectin
1/2 teaspoon of butter
7 cups of sugar

Directions:

Finely chop apricots.

Place chopped fruit in a large stock pot and add in water and lemon juice. Stir and bring to a boil. Cover and then simmer on medium low heat for 5 minutes.

Stir in package of Sure Jell and butter. Bring mixture to a full rolling boil and stir constantly.

Then add sugar (measure exact amount in a bowl separately) and boil exactly for one minute, stirring constantly. Then remove from heat and skim off any foam with metal spoon.

Ladle the mixture immediately into prepared jars (see how to prepare above). Fill each jar within 1/4 inch of top. Cover with lids. Let sit at room temperature for 24 hour.

You can then store unopened jams in cool, dark places for up to one year!


Happy 4th of July!
What is your favorite jam recipe?

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